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“The wireless age has brought us closer together,
yet we must work to ensure that it does not divide us.”
— Guglielmo Marconi
When the electric grid and the internet are down and there is no cell service, radio can still work to help communities stabilize. Starting 2024 we will break down our coverage of the radio frequency technology standards used in educational settlements into into two categories:
Radio 300: Security and maintenance radio. These usually use a single radio channel and operate in a half-duplex mode: only one user on the channel can transmit at a time, so users in a user group must take turns talking. The radio is normally in receive mode so the user can hear all other transmissions on the channel. When the user wants to talk he presses a “push-to-talk” button, which turns off the receiver and turns on the transmitter; when he releases the button the receiver is activated again. Multiple channels are provided so separate user groups can communicate in the same area without interfering with each other.
Note that a core title in this domain — NFPA 1802 Standard on Two-Way, Portable RF Voice Communications Devices for Use by Emergency Services Personnel in the Hazard Zone — is part of an NFPA catalog reorganization. Best practice content will be rolled into NFPA 1300 Standard on Fire and Emergency Service Use of Thermal Imagers, Two-Way Portable RF Voice Communication Devices, Ground Ladders, and Fire Hose, and Fire Hose Appliances.
As of this posting APCO International has no public consultations on any titles in its public safety radio standards catalog.
Radio 400: Student radio. College radio stations are typically considered to be public radio radio stations in the way that they are funded by donation and grants. The term “Public radio” generally refers to classical music, jazz, and news. A more accurate term is community radio, as most staff are volunteers, although many radio stations limit staff to current or recent students instead of anyone from the local community. There has been a fair amount of drama over student-run radio station history; a topic we steer away from.
The Low Power FM radio service was created by the Commission in January 2000. LPFM stations are authorized for noncommercial educational broadcasting only (no commercial operation) and operate with an effective radiated power (ERP) of 100 watts (0.1 kilowatts) or less, with maximum facilities of 100 watts ERP at 30 meters (100 feet) antenna height above average terrain. The approximate service range of a 100 watt LPFM station is 5.6 kilometers (3.5 miles radius). LPFM stations are not protected from interference that may be received from other classes of FM stations.
Student-centred Learning Environments in the Discipline “Radio Communication Technologies” | University of Ruse “Angel Kanchev”, Ruse, Bulgaria
E-Learning Resources for Improving Student Achievement in a Course on RF Engineering | Singapore Institute of Technology, Singapore
A Low Cost Ground Station Setup for Introducing Undergraduate Students to Satellite Reception and Radio Astronomy | Maharashtra Institute of Technology-WPU, Pune
We follow — but do not respond — to consultations on titles covering the use of radio frequencies for the Internet of Things. At the moment, most of that evolution happens at the consumer product level; though it is wise to contemplate the use of the electromagnetic spectrum during widespread and extended loss of broadband services.
We do not include policy specifics regarding the migration of National Public Radio beyond cultural content into political news; though we acknowledge that the growth of publicly financed radio domiciled in education communities is a consideration in the technology of content preparation informed by the Public Broadcasting Act of 1967.
We drill into technical specifics of the following:
Radio technology is regulated by the Federal Communications Commission with no ANSI-accredited standards setting organizations involved in leading practice discovery and promulgation. Again, we do not cover creative and content issues. Join us today at 11 AM/ET using the login credentials at the upper right of our home page.
More
International Telecommunications Union: News Magazine No.1 2022
International Special Committee on Radio Interference
Campus Safety Radio JVCKENWOOD CAMPUS SAFETY 5 TIPS TO LOWER COSTS
“Radio is the perfect medium for communication.
It is instantaneous, and unlike television,
it allows you to use your imagination.”
-Guglielmo Marconi
Oklahoma Commercial Kitchen Requirements
Ingredients:
1 pound dried split peas, rinsed and picked over
1 ham hock, ham bone, or 1 pound diced ham
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups chicken or vegetable broth
2 bay leaves
Salt and pepper to taste
Optional: thyme, parsley, or other herbs for flavor
Instructions:
Prepare the ingredients: Rinse the split peas under cold water and pick out any debris. Chop the onion, carrots, and celery. Mince the garlic.
Sauté aromatic vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
Add split peas and broth: Add the rinsed split peas to the pot, along with the ham hock, ham bone, or diced ham. Pour in the chicken or vegetable broth. Add bay leaves and any other herbs you’re using.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, stirring occasionally, until the split peas are tender and the soup has thickened, about 1 to 1.5 hours. If using a ham hock or bone, remove it from the soup once the meat is falling off the bone; shred the meat and return it to the pot.
Season to taste: Taste the soup and season with salt and pepper as needed. Adjust any other seasonings to your liking.
Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with chopped fresh parsley or a drizzle of olive oil.
Tips:
You can customize the soup by adding other vegetables like potatoes or leeks.
For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
Split pea soup tends to thicken as it sits, so you may need to add more broth or water when reheating leftovers.
“A good home must be made, not bought.
In the end, it’s not track lighting or a sun room
that brings light into a kitchen.”
Today we examine the literature that informs the safety and sustainability of small to medium-sized food preparation occupancies. Kitchenettes are often integrated into other living spaces such as gathering space on a single floor in a dormitory (unlike the full size dormitory kitchen), the teachers or faculty lounge.
Kitchenettes usually contain basic appliances and fixtures necessary for minimal food preparation, such as a small refrigerator, microwave or toaster oven, sink, and possibly a hot plate or small stove.
Kitchenettes are primarily intended for simple meal preparation and light cooking.
Kitchenettes may have limited storage capacity, requiring users to maximize space utilization through creative storage solutions.
School districts, colleges, universities and university-affiliated hospitals typically have hundreds of them; all of which present significantly elevated hazard as the focal area for nearly all activity.
They are the locus for concentrated electrical load. Our approach will be examine case studies and reflect back to the codes and standards. Use the login credentials at the upper right of our home page.
Readings:
Kitchen Dimensions: Code Requirements & NKBA Guidelines
University of North Dakota: Sanitation & Food Safety Operating Manual
The Campus Kitchen at the University of Georgia
University of Florida: An Introduction to Shared-Use Commercial Kitchens
Related:
Education communities have significant food safety responsibilities. Risk gets pushed around global food service counterparties; a drama in itself and one that requires coverage in a separate blog post.*
Since 2013 we have been following the development of food safety standards; among them ANSI/NSF 2: Food Equipment one of a constellation of NSF food safety titles whose provisions cover bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks. The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.
It is a relatively stable standard; developed to support conformance revenue for products. A new landing page seems to have emerged in recent months:
https://www.nsf.org/testing/food
You may be enlightened by the concepts running through this standard as can be seen on a past, pre-pandemic agenda:
NSF 2 Food Safety 2019 Meeting Packet – Final Draft
NSF 2 Food Safety 2019 Meeting Summary – August 21-22 Ann Arbor NSF Headquarters
NSF 2 Food Equipment Fabrication Agenda – FEF – TG – 2021-01-12
Not trivial agendas with concepts that cut across several disciplines involving product manufacture, installation, operation and maintenance. We find a very strong influence of organizations such as Aramark and Sodexo. More on that in a separate post.
This committee – along with several other joint committees –meets frequently online. If you wish to participate, and receive access to documents that explain the scope and scale of NSF food safety standards, please contact Allan Rose, (734) 827-3817, arose@nsf.org. NSF International welcomes guests/observers to nearly all of its standards-setting technical committees. We expect another online meeting hosted by this committee any day now.
Keep in mind that all NSF International titles are on the standing agenda of our Nourriture (Food) colloquia; open to everyone. See our CALENDAR for the next meeting.
Issue: [13-113] [15-126]
Category: Facility Asset Management, Healthcare, Residence Hall, Athletics
Colleagues: Mike Anthony, Tracey Artley, Keith Koster, Richard Robben
LEARN MORE:
ANSI Blog | Changes to NSF 2 Food Safety Equipment Standard
NSF International Food Safety 2018 Meeting Summary – 2018-08-22 – Final Draft
2017 Food Code | US Food & Drug Administration
Hygiene Requirements For The Design Of Meat And Poultry Processing Equipment
2024 GROUP A PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2658 pages)
Commercial kitchens offer several benefits, such as efficient food preparation and large-scale production, allowing businesses to meet high demand. They provide professional-grade equipment and ample space, enabling chefs to explore culinary creativity. Commercial kitchens also promote hygiene and food safety standards, with dedicated cleaning protocols and inspections. However, hazards can arise from the high-temperature cooking equipment, sharp tools, and potentially hazardous substances. There is also a risk of burns, slips, and falls, emphasizing the importance of proper training and safety measures. Adequate ventilation and fire safety systems are vital to prevent accidents and maintain a healthy working environment.
The International Code Council is re-configuring its code development process in nearly every dimension. While that situation stabilizes let us review the back-and-forth on this topic during the previous revision cycle (linked below):
2021 International Building Code Section 306 Factory Group F Moderate Hazard
2021 International Fire Code Section 606 Commercial Cooking Equipment and Systems
The International Code Council has recently re-configured its code development calendar:
2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE
Public hearings on the proposed changes happen in Orlando, April 7-16.
Commercial kitchen electrical power wiring requirements are covered extensively in Article 210 through Article 215 of the National Electrical Code. Standards action in this domain is referred to IEEE Education & Healthcare Facility Committee.
ASHRAE International: Calculating Airflow Rates, Cooking Loads in Commercial Kitchens
Related
International Mechanical Code: Chapter 10 Boilers, Water Heaters and Pressure Vessels
AGA Response to The Atlantic Article about Natural Gas Cooking
Thomas Edison State University: Undergraduate Certificate in Gas Distribution
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwB pic.twitter.com/GkAXrHoQ9T
— USPTO (@uspto) July 13, 2023
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